Transcend the notion that vegetarian cuisine is confined to simple salads and soggy tofu by feasting your eyes on this highly anticipated cookbook by Yotam Ottolenghi! Not an herbivore, himself, Ottolenghi is the chef behind one of London’s most beloved gourmet-to-go shops and was asked to flex his exquisite taste and technique through a weekly vegetarian food column in The Guardian newspaper. Collected in this hardcover guide by Chronicle Books and complemented by mouthwatering, full-pa... More
Transcend the notion that vegetarian cuisine is confined to simple salads and soggy tofu by feasting your eyes on this highly anticipated cookbook by Yotam Ottolenghi! Not an herbivore, himself, Ottolenghi is the chef behind one of London’s most beloved gourmet-to-go shops and was asked to flex his exquisite taste and technique through a weekly vegetarian food column in The Guardian newspaper. Collected in this hardcover guide by Chronicle Books and complemented by mouthwatering, full-page photographs are the most original dishes from the past four years, which will satisfy all of the foodies in your circle of friends. While each chapter focuses on one family of fresh ingredients - including mushrooms, squashes, leafy greens, pastas, polenta, roots, and grains - you’ll be surprised to find that each page is peppered with seasonally picked surprises. Featuring chard and saffron omelets, fava bean burgers, soba noodles with eggplant and mango, and goat cheese souffles with vanilla-poached peaches, this eye-opening look at vegetarian cooking is an essential for any connoisseur!
